6 Veggie Rice Recipes You Have To Try—And None Of Them Are Made With Cauliflower

It's 2016, so you've probably been doing the cauliflower rice thing for a while now. Back when you first gave it a try, it was cool and different. But these days? Yeah, it's sort of old hat.

Thankfully, it's not the only grain alternative out there. If you've got a food processor (or a box grater and a little elbow grease), you can transform almost any hard, sturdy vegetable into delicious, low-carb, nutrient-packed rice.

And just like actual rice, the culinary possibilities are pretty much endless. Here are 6 seriously creative ways to go against the grain.

Bored with your usual baked sweet potato? Shred it up, sauté it in a little bit of coconut oil, and toss in a big handful of chopped fresh cilantro to make Tex Mex-inspired sweet potato rice instead. Top it with slow-cooked shredded chicken and plenty of salsa, like Little Bits Of, and you've got a spicy, satisfying meal in a bowl.

When you're craving the flavor of fried rice but don't feel like dealing with the food hangover that comes with ordering takeout, make this. Running to the Kitchen pulses broccoli florets in the food processor to make rice, then sautés it with ginger, garlic, egg, and shrimp. It's what you wish the corner Chinese place had on their menu.

Because one can only eat so many roasted beets, try shredding raw ones to make sweet, crunchy rice instead. Whole Nourishmentcombines it with chickpeas and tosses the mixture with scallions, jalapeno, cilantro, lime juice, and olive oil to make a flavorful lunch salad that beats anything you'd get at the deli.

By itself, zucchini rice wouldn't be all that filling or flavorful. Forest and Fauna gives it more substance by mixing the zucchini with high-protein hemp and pumpkin seeds. Tossing it with fresh herbs (think parsley, mint, and cilantro) and a lemony vinaigrette makes this veggie-heavy dish downright crave-worthy.

Photograph courtesy of clean eating veggie girl

Parsnip Rice with Fresh Thyme and Sage

It might look like your old standby brown rice, but Clean Eating Veggie Girl's grain-free side is actually made with hearty shredded parsnips. Sautéed in coconut oil with sage, thyme, and ginger, it's a cozy, delicious side dish for roasted chicken or pork.

Mouthwatering side dish…or brunch? You'll probably want to eat this all day long. Inspiralized gussies up shredded butternut squash by sautéing it in bacon grease with sliced red onion and smoked paprika, then tops the whole mixture with crumbled bacon and hard-boiled egg. Try not to devour the whole bowl.

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